Food Science/Expert Profile

Average Ratings

• Knowledgeability 9.81
• Clarity of Response 9.71
• Timeliness 9.85
• Politeness 9.94

• Number of Questions (in Past 24 Hours) 0
• Max Questions to be Asked (in 24 Hour Period) 3
• Total Questions (since joining AllExperts) 319
• Volunteer Since 2000-09-14
• Prestige Points 1734

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness

User	Date	K	C	T	P	Comments
Al	11/05/09	10	10	10	10	Thank you. Al Brown
Steve	10/26/09	10	10	10	10	Thank you, Steve
Jane	10/21/09	10	10	10	10
Nicole	09/30/09	10	10	10	10
trigan	09/26/09	9	9	10	10

Recent Answers from Carl Hoseney

2009-11-05 vegetables:

Al, This is a very broad question that cannot be simply answered. The answer depends on which vegetables, and what nutritional value. It would depend on how the vegetables were handled before they

2009-11-02 cream of buckwheat:

Steven, There are no easy questions to answer, if so they would not be questions. Buchwheat is a pseudocereal (which means it is not a cereal and not even a grass) it is also a dicot. Thus there

2009-09-25 Linseed:

Trigan, It seems to me you are comparing adsorption of an oil with the meal. This is comparing oranges and apples. I have not background in adsorption of these materials. The carbohydrates and

2009-09-24 Linseed:

Trigan, First a word of advice be careful what you read on the net. Some of it is good but not all. The slimy liquid is a soluble fiber. Nothing to worry about. It may indicate you are using

2009-09-20 gluten content of European wheat vs North American wheat:

Loreen, Wheat protein and thereby gluten varies widely from sample to sample. Thus you will find some European wheats that are high in gluten and you will find some that are low in gluten. The